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Corn and Sausage Chowder

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Corn and Sausage Chowder


1 lb. bulk sausage

1 large onion, chopped

3 large potatoes, peeled and cubed

(Continued Below)

2 tsp. salt and pepper

1 tsp. dried basil

2 cups water

1 (17-oz.) can cream style corn

1 (16-oz.) can whole kernel corn, drained

1 (12-oz.) can evaporated milk, diluted with 1 can water


Shape sausage into patties and brown (or brown like hamburger) for 5 minutes. Drain off fat. Break sausage onto small pieces and set aside. Return 2 tablespoons fat to skillet and saute' onions. Add onions, potatoes, salt, pepper and sausage to water in large pot. Cover and simmer for 15 minutes. Stir in corns and diluted evaporated milk. Cover and heat thoroughly.

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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